Description
A rich, flavorful, and completely vegan pumpkin and chickpea stew with coconut milk infused with ginger, turmeric, and cumin.
Ingredients
2 tablespoons olive oil
1 large onion, diced
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
4 cups pumpkin, peeled and cubed (approx. 1/2 inch)
1 can (15 oz) chickpeas, drained and rinsed
1 can (14 oz) full-fat coconut milk
1.5 cups vegetable broth
1 teaspoon ground turmeric
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
2 cups fresh baby spinach
1 tablespoon lime juice
Salt and pepper to taste
Fresh cilantro for garnish
Instructions
Step 1: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and sauté for 5-7 minutes until soft and translucent.
Step 2: Stir in the garlic, ginger, turmeric, cumin, and smoked paprika. Cook for 1 minute until highly fragrant, stirring constantly to prevent burning.
Step 3: Add the cubed pumpkin and chickpeas to the pot, stirring well to coat them in the spice mixture.
Step 4: Pour in the coconut milk and vegetable broth. Stir to combine and bring the mixture to a gentle boil.
Step 5: Reduce heat to low, cover the pot, and simmer for 20-25 minutes, or until the pumpkin cubes are fork-tender.
Step 6: Remove the lid and stir in the baby spinach and lime juice. Let it sit for 2 minutes until the spinach has wilted.
Step 7: Season with salt and pepper to taste. Serve warm in bowls garnished with fresh cilantro.
Notes
For a thicker stew, mash some of the pumpkin chunks against the side of the pot. You can substitute pumpkin with butternut squash if needed.
- Prep Time: PT15M
- Cook Time: PT30M
- Category: Soups & Stews
- Cuisine: Plant-based
Nutrition
- Serving Size: 1.5 cups
- Calories: 345 kcal
- Sugar: 7g
- Sodium: 580mg
- Fat: 18g
- Saturated Fat: 14g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 9g
- Protein: 8g
- Cholesterol: 0mg
